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Angel Pie


  • 1 cup crushed pineapple
  • sugar
  • 3/4 tsp. salt
  • 6 Tbsp. cornstarch
  • 3 egg whites
  • 1 baked pie shell (8inch)
  • 1/2 pint whipping cream, whipped
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  • 1/4 cup finely chopped pecans


Combine pineapple with 1 cup sugar and salt in saucepan. Bring to a boil, stirring constantly. Blend cornstarch with 1/2 cup cold water in small bowl. Add to pineapple mixture. Cook until clear and glossy, stirring constantly. Set aside to cool. Beat egg whites until stiff. Fold in 2 tablespoons sugar. Fold egg whites into pineapple mixture. Spoon into pie shell. Top with whipped cream and pecans. Chill before serving.

By Robin from Washington, IA

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